Gnocchi with Broccoli, Capers and Roasted Peppers
This is the perfect dinner in a hurry from store cupboard essentials. We always have jars of cooked red peppers and gnocchi in the fridge. The capers are a delicious addition however if you don’t have them still make it, it will be almost as delicious without.
Gnocchi with Broccoli, Capers and Roast Red Peppers
1 tbsp oil
500g potato gnocchi dumplings
1 medium broccoli in florets, blanched for 3 minutes
500ml tomato passata
140g chopped cooked peppers (from a jar)
Place 1ltr boiled water into a medium pot, add 1tsp salt, bring back to the boil and add the gnocchi.
When they rise to the surface, remove to a tray lined with greaseproof paper
Meanwhile, slice the shallots finely and fry in the oil until well golden.
Set aside and add the gnocchi to the pan and fry for 1 minute each side until golden and remove and keep warm.
Add the tomato passata to the pan, the chopped cooked peppers and season well, taste and if necessary, add a pinch of brown sugar, Stir in the gnocchi, broccoli and the capers and bring everything back to warm again.
Serve in bowls with an optional grate of parmesan.